Cranks Wholemeal Bread Food
WHOLEMEAL BREAD
The original recipe had called for a mixture of plain flour and whole-meal flour (half and half), but I don't bother with the plain flour, nonetheless, both turn out beautifully with a crunchy crust, packed with flavour. Choice is yours...
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 3h50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- You will need a 2 lb loaf tin, well buttered.
- Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
- Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
- Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
- Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
- Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
- Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
- Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
- Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
- After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
- Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
- Cool the bread on a wire rack.
Nutrition Facts : Calories 569, Fat 8.9, SaturatedFat 4.3, Cholesterol 16, Sodium 634.3, Carbohydrate 110.3, Fiber 18.5, Sugar 1.7, Protein 21
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